I feel your pain, Patrincia. I ordered mine back in November of 2008, and still waiting…

Tofusalem has had one for several days now, having ordered from Barnes & Noble. Amazon says they’ll ship soon, but the shipping estimate is Sep 8, which really doesn’t feel soon at all!!!

I hate to say it, but it does seem like those who pre-ordered (at least from Amazon) are not getting first dibs… Same thing happened to me with one other pre-order, I know it’s good for the authors when one pre-orders books, but I may be about to abandon the practice due to slow delivery.

I’ve just checked my order with Amazon and it is not being dispatched until first week in October! AnnieMcD has also had a message to say hers won’t be with her until then also. Mind you, as it is an American book I would expect you to get it before us! I will need to get hold of some cake flour before i can start on the baking though, unless I use Kate flour!

My must bake list is 16 cakes long already…but my first go will without a doubt be the German Chocolate Cake (cake part only…as I’m doing it for a wedding cake tasting) once it cools off here. That is Rose’s new Chiffonesque chocolate cake she used to make that awesome chocolate wedding cake with the lacquer glaze.

here is the official word, please hang in there: “Amazon will have more books very soon, they are sending them out in order of when the person’s order came in. No one was expecting books so soon and only a small amount arrived early. And by the way, Jessica’s Biscuit is selling it for 40% off”

I just ordered my book from Amazon* and I was surprised to see it says “In Stock” on the site!! I ordered with the standard shipping (3-5) business days and the delivery date estimate is September 9, 2009 - September 10, 2009.

I am in California…..

......and I am thrilled!! I am making a chocolate wedding cake for my dear friends for November (tiers will all be coated in poured chocolate ganache, using pinecones and pomegranates as decorative elements) and I was really, really hoping to get the laqueur glaze recipe in time to use it on this cake!

We are working out all the details now, and I am currently wrestling with the construction (separated tiers ugh!) so it’s a wonderful bright spot to have Rose’s Heavenly Cakes on its way!! Especially since the cover photo cake is so very close to the cake I am making in feel and style.

*I did not pre-order the book, so I really hope I am not “taking away” someone else’s pre-ordered book. Then again, my order has not shipped yet, so who knows what will happen!

Hi Rachel, you are going to love the lacquer glaze. Please use Green & Black’s cocoa (unsweetened). A digital thermometer is recommended because the glaze pours best at a specific temperature (not too cold, not to hot, and always over a well chilled frosted cake). Besides that, it is QUITE EASY to make.

I am so excited, Hector! And I sent your cake photos to my friends for inspiration. I will stock up on Green & Black (though as I wrote in another thread, I wish they sold it in bulk) and will definitely follow the instructions to a tee! It sounds similar to a ganache technique that I heard Alice Medrich uses (and was featured in BakeWise) - the ganache needs to be the right temperature.

Hi Rachael, if you or know of someone with a general excise tax license, try contact Chocosphere. Their wholesale price is incredible!

now, some self-adoration, i still hear comments that this lacquer glaze cake i did was the best of the best of the best of my work. i just think it is quite easy to impress when it is a matter of chocolate and shiny chocolate.

one more tip: the lacquer glaze is actually quite transparent, and it is applied over a ganache frosted cake. when you place your cake outdoors or under flash photography or under a spot light, the cake will be the color of the ganache indeed. so that is why you see on a few of my pictures that unique brown/red ganache my awesome hawaiian chocolate is!

now, some self-adoration, i still hear comments that this lacquer glaze cake i did was the best of the best of the best of my work. i just think it is quite easy to impress when it is a matter of chocolate and shiny chocolate.

/H

Golly Hector, if anyone is entitled to “self-adoration” it’s you. If anyone has seen your cakes they will know it’s completely deserved.